Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Dark and delicious, America’s milk stout has an aroma of brown sugar and vanilla cream with a hint of coffee, Finishing with slight hop, roast bitterness and the bliss of milk chocolate fullness.

Heat 3.5 gallons of strike water to ~165°F (to achieve a mash temperature of 152°F). Add the crushed Maris Otter, flaked oats, Crystal 60L, Chocolate Malt, Roasted Barley, and Black Patent to the mash tun and stir thoroughly to eliminate dough balls. Hold mash at 152°F for 60 minutes to develop medium body and dextrins for a fuller mouthfeel.

Mash In

Raise the mash temperature to 168°F for 10 minutes (mash out) by adding small amounts of near-boiling water or using your mash tun heater. This helps stop enzymatic activity and improves wort runoff.

Mash Out

Recirculate wort until clear, then sparge with 3.5 gallons of water at 168°F to collect approximately 6.5-7.0 gallons of wort in the kettle (adjust volume for boil-off to end with ~5.5 gallons post-boil).

Sparge

Add lactose to the kettle with 10 minutes remaining in the boil so it fully dissolves and sanitizes. Note: lactose is unfermentable by ale yeast and contributes sweetness and the ‘milk’ body.

Lactose Addition

Bring wort to a vigorous boil and boil for 60 minutes. At the start of the boil, add 0.75 oz Northern Brewer (or Magnum) for bittering.

60-Minute Boil

With 10 minutes remaining, add 0.5 oz Fuggle (or EKG) for flavor/aroma and add Irish Moss or Whirlfloc (1 tsp) if using to aid clarification.

10 Minutes Left

At flameout, cool wort quickly to ~68°F using an immersion chiller, counterflow chiller, or ice bath to minimize the risk of infection and DMS.

Hop & Wort Cooling

Transfer cooled wort to a sanitized fermenter, top up to desired pre-fermentation volume (approx. 5.25 gallons) if needed, and aerate vigorously for 60–90 seconds by shaking, splashing, or using pure oxygen (approx. 6–8 ppm O2).

Transfer and Aerate

Pitch the ale yeast (1 pack or a 2L starter for best performance) at ~65–68°F. Seal the fermenter with an airlock.

Pitch Yeast

Ferment at 66–68°F for 7–10 days or until vigorous activity subsides. You should see dark brown to black-colored beer with a tan head forming.

Primary Fermentation

Optional: After primary fermentation slows, rack to a secondary or leave in primary for an additional 7–14 days at 60–65°F for conditioning and to allow harsh roasted flavors to mellow. This beer benefits from a short conditioning to round flavors.

Conditioning

If bottling, dissolve 3.5 oz priming sugar in 8 oz boiling water, cool, and add to a sanitized bottling bucket. Rack beer onto priming solution and fill bottles, cap, and store at 68°F for 10–14 days to carbonate. If kegging, force carbonate to 10–12 psi at serving temperature (~38°F).

Prepare for Bottling or Kegging

Serve cold but not ice cold (45–50°F / 7–10°C) to allow aromas of brown sugar, vanilla cream, and coffee to be noticeable. Pour gently to leave a little yeast behind, creating a creamy, milk chocolate fullness on the palate.

Serving

Maris Otter Pale Malt

Flaked Oats

Caramel/Crystal 60L

Chocolate Malt

Roasted Barley

Black Patent Malt

Lactose (Milk Sugar)

Northern Brewer (or Magnum) - bittering

Fuggle (or East Kent Goldings) - flavor/aroma

American Ale Yeast (e.g., Wyeast 1056 / Safale US-05)

Irish Moss or Whirlfloc (optional for clarity)

Water (strike, mash, sparge, and boil as needed)

Priming Sugar (if bottling)

Left Hand Milk Stout

Make Left Hand Milk Stout Recipe in just 6h . Dark and delicious, America’s milk stout has an aroma of brown sugar and vanilla cream with a hint of coffee, Finishing with slight hop, roast bitterness and the bliss of milk chocolate fullness.

Left Hand Milk Stout

Descriptors

Tasting Notes

Food Pairings

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